Tonight: from November 2010's Chatelaine: Mushroom-Barley Pilaf. This was a "seasonal side" recipe that I thought would make a tasty main, and I was right. It was creamy and risotto-like, so much so, I decided to grate some Parmesan on top and that was a good way to go. Greg thought it would have been better without the cranberries; I thought it could have used twice the amount. Divergent views, as usual.
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| Adding barley to the onion-mushroom mixture. |
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| It never looks as good as in the magazine. |
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| Steamy hot and ready for eating. |
It will never look as good as the magazine. I have been on professional food shoots and you use yummy stuff like shellac to make food look appealing in pictures. And you sub in perhaps a creamy maple sauce instead of gravy 'cause it photographs better. You never take a picture of the real honest-to-goodness edible food as it won't look good enough. So you can make your food prettier by makiing it taste terrible!
ReplyDeleteHappy birthday, by the way!
ReplyDeleteRe: pictures: I know. Our camera is on its last legs and I lament it every day. I may not be a food stylist, but I am more hampered than I would like by the camera we have.
ReplyDeleteRe: birthday: Thanks! Good day. :)